Our take on the classic shortbread cookie. These cookies feature Almond Pulp from your Almond Cow, are naturally gluten-free and dairy-free and are perfectly crunchy with a sweet and subtle nutty flavor! Keep them simple or add some fresh chia jam for a sweet twist.
- 1 ½ cup roasted ground almonds (or almond flour)
- 1 cup oat flour
- ½ cup almond pulp leftover from the Almond Cow
- ⅓ cup monk fruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
- ¼ cup tapioca flour
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1 flea/white chia egg (3 tbsp almond milk mixed with 1 tbsp ground flea seeds/white chia seeds)
Ingredients (Chia Jam)
- 2 medjool pitted dates (or 1 tbsp maple syrup)
- 2-3 tbsp white chia seeds
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- ½ cup water
Preheat oven to 300F and prepare cookie sheet with parchment paper. In a bowl mix all dry ingredients. In a small separate bowl mix the seed egg with maple syrup. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 15 minutes. Either store in fridge or continue to next step for chia jam addition.
For the chia jam, place berries in a small pan with water and dates/maple syrup. Simmer on low heat until berries are soft. Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Add chia seeds and stir well. Let sit for about 15 minutes. Add water or chia seeds if needed for preferred consistency. Transfer into an airtight jar and place in fridge to cool down.
Once cooled down, assemble cookies. Add half a teaspoon of chia jam to one of the cookies. Then place another cookie on top. Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Store cookies in fridge for up to one week.